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Tuesday, November 9, 2010

This is a meal that I've been making for the past 3 years or so, and I look forward to it every year after Thanksgiving. The recipe was part of a spread in an issue of Better Homes and Gardens on creative uses for Thanksgiving leftovers. I love finding recipes that go beyond Turkey Pot Pie and Turkey Noodle Soup, and I LOVE Mexican food, so this was of course a winner for me.

I know it seems kind of weird to use cranberry sauce in enchiladas, but trust me, it is magical. It adds just a hint of sweetness, which is balanced out by its tartness and the spiciness from the pepperjack cheese and hot sauce. These are just so ridiculously good, that I think I'll start making them year-round with a rotisserie chicken.

As I sat down to write this post, I asked Joey if I should keep the original name, Cran-Turkey Enchiladas, or rename them Thanksgiving Enchiladas, which is what we call them. He ingeniously suggested Cran-chiladas, and I think the name has stuck. :-)

I served these with Fajita Sweet Potatoes and Pomegranate Mojitos (recipe to be posted Thursday). I think this would make a really fun meal for the weekend following Thanksgiving - turn your leftovers into a fiesta!

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foild, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.

Oh goodness, these "cranchiladas" (love the name) look awesome! Cranberry sauce is so versatile, and I love the combination of ingredients you used for this recipe. The pomegranate mojitos sound yummy as well.

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